The Bite of the Arts gala, an annual fundraising event for the Chef John Folse Culinary Institute, will be held at 7 p.m. Nov. 16 at Cypress Columns in Gray, with a cocktail reception at 6:30 p.m. The theme will focus on the international culinary movement “slow food.” The opposite of fast food, “slow food” is dedicated to a future food system based on quality, taste, environmental sustainability and social justice.

“Slow food” helps to begin taking an interest in the enjoyment of food, and in finding out where our food comes from, we can begin to see the effects of these choices.

It is also about taking the time to slow down and to enjoy life with family and friends. Every day can be enriched by doing something slow – making pasta from scratch one night, squeezing your own orange juice from the fresh fruit, lingering over a glass of wine and a slice of cheese – even deciding to eat lunch sitting instead of standing.

Since the first gala 11 years ago, the event has raised about $700,000 for student scholarships, equipment, culinary faculty development and research.

Among the dishes to be served during the cocktail reception are marinated Grand Isle oyster shooters, hog’s head cheese, daube glace, marinated blue crab claws, south Louisiana ponce and fried wild catfish strips.

The tentative dinner menu will feature a Louisiana pride salad followed by Creole surf and turf. A buffet with conventional Louisiana specialty desserts, including tea cakes, pralines and calas (rice beignets) will follow the meal.

Bayou Dixie Land will provide music for the event, and both silent and live auctions will held.

Items at the live auction include a dinner for 24 at either of Chef John Folse’s restaurants, Bittersweet Plantation or White Oak Plantation; a dinner for eight, prepared and served by the institute faculty in the winner’s home; and a dinner for eight, prepared and served by institute students in the winner’s home.